Are you looking for a little variety and a great steak for grilling? Then the beef porterhouse is a great choice!
The porterhouse steak comes from the loin primal (section) of the beef animal which is known for some of the most popular and tender cuts of beef. The steaks from this area of the beef animal are most tender because these muscles don't get much of a workout and are more stabilizing muscles which run down the back.
The porterhouse steak is a specific cut which actually includes 2 different muscles separated by a bone. These two muscles are also know as the strip loin (e.g. NY strip steaks) and tenderloin (e.g. filet mignon steak) in this primal of the animal which you may also recognize. So you are essentially getting two great steaks in one!
What's the difference between the T-bone and porterhouse? These cuts are really the same BUT the tenderloin muscle is tapered in size, so the cuts from the end of the loin primal with the larger tenderloin are known as the porterhouse and the cuts from the end with the smaller tenderloin are known as the T-bone.
A porterhouse steak is great for grilling, but you can also prepare them in a heavy-duty fry pan or under the broiler in your oven.
Our beef porterhouse steaks come from cattle raised on pasture year-round on our Wisconsin family farm, with no added hormones and antibiotics. It’s 100% grass-fed and all cuts are dry-aged for at least 3 weeks.
Each package has:
- Approximately 3 1/2 lbs. of 100% grass-fed Porterhouse Steaks
- 2 steaks per package
- Vacuum sealed packaging that ensures freshness
You can learn more about a Porterhouse Steak here if you are interested in more detail.
Have questions? Check out our FAQ or send us a message.
Our Standards
100% Grass-fed
from birth until butcher
Raised on pasture
year-round
Well-marbled
(grass-fed does not mean overly lean here!)
Dry-aged for 3+ weeks
to enhance beef flavor and tenderness
Flat vacuum packed
stays fresh, stacks easily, defrosts fast
No hormones, added antibiotics or pesticides
